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Re-creating sour cream dough for hamantashen

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My grandmother used to make the best hamantashen. I know her dough had sour cream in it, but not yeast. The pastry came out very crisp and the hamantashen would keep well for several days.

Please help me re-create this dough. I would appreciate any ideas, particularly tried and true ones, for a great crsip hamantashen dough that uses sour cream!

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  1. I'm not sure this is what you're looking for but I've used this pastry dough to make a sort of mock puff pastry. Love it for strudel - you can try it in hamantaschen. If so, try adding a tablespoon or two of sugar to the dough.

    1-1/2 cups all-purpose flour
    1 cup butter, very cold
    1/2 cup sour cream

    In a large mixing bowl, combine the flour and the butter, cut into chunks. With a pastry blender or two knives (see page x for more elaborate details), cut the butter into the flour until the mixture is very crumbly and resembles coarse oatmeal. Add the sour cream, stirring the mixture just until it forms a soft dough.

    With well-floured hands, divide the dough into two equal pieces, patting them into flattish disks and coating the outsides so it isn’t sticky. Wrap in plastic wrap and refrigerate for an hour or two before using, or freeze to use another time.

    Makes enough pastry for two 9 or 10-inch pie crusts.